Peaches 'n' Cream Tapioca

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Photo: Oxmoor House
Prep Time
6 Mins
Cook Time
4 Hours
Yield
Makes 8 servings
February 2006
RECIPE BY Oxmoor House

Granola gives this homey dessert a crunch similar to a peach crisp.

Slow-Cooker Size: 3 1/2-quart

Ingredients

  • 4 cups fresh or frozen peach slices (about 2 pounds)
  • 3 tablespoons uncooked quick-cooking tapioca
  • 3/4 cup firmly packed brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • 1/2 cup peach nectar
  • 2 cups granola

How to Make It

Step 1

Stir together first 7 ingredients in a 3 1/2-quart slow cooker.

Step 2

Cover and cook on LOW 4 hours. Stir well; spoon into dessert dishes, and top evenly with granola.

Step 3

Peachy Keen: Fresh peaches are best. If you use frozen ones, just rinse off any ice crystals; there's no need to thaw them for this recipe.

Southern Living Slow-Cooker Cookbook

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